👩🍳 Instructions
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1
In a clean glass jar or bowl, combine the heavy cream and buttermilk (or yogurt). Stir gently until just combined. Ensure your heavy cream is at room temperature for best results.
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2
Cover the jar loosely with plastic wrap, cheesecloth, or a clean kitchen towel. This allows air to circulate while keeping out contaminants.
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3
Let the mixture sit at room temperature (ideally between 68-72°F / 20-22°C) for 12 to 24 hours. The exact time will depend on your ambient temperature and the strength of your cultures. You will notice it gradually thickening and developing a subtle tangy aroma.
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4
After 12 hours, give it a gentle stir. If it's still too thin, let it sit for a few more hours, checking periodically. It should be thick enough to coat the back of a spoon and have a distinct, yet mild, sour scent.
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5
Once it reaches your desired consistency, give it a final stir, cover it tightly, and refrigerate. It will continue to thicken slightly as it chills.
💡 Notes
Homemade crème fraîche will last in the refrigerator for about 1-2 weeks. Always give it a sniff test before using; it should smell pleasantly tangy, not sour or off. For a thicker result, ensure your heavy cream is very cold before culturing, though room temperature cream cultures faster.
🥗 Nutrition (per serving)
Calories
400 kcal
Protein
3g
Total Fat
43g
Saturated Fat
27g
Carbs
4g
Fiber
0g
Sugar
4g
Sodium
35mg
Cholesterol
130mg
